Any adventurous suggestions? My wife brought one home this weekend and I’ve been thinking of ways to use it and dishes to prepare with it. TIA
I’m not experienced with Turban Squash but I suppose you know there are bunches of winter squash recipes that you could use, but most of them make the squash lose its attractive appearance and its special identity. It seems like stuffing it gives you the best visual appeal.
Recipe in URL below
You scoop it out, roast for about an hour, carefully scoop out the cooked pulp, mix with onions, sausage, etc. and make a filling, re-pack the squash and re-assemble.
If you already used it – what did you do with it?
Thanks, Frank.
I have not used it yet. I was kicking around the idea of doing what you describe above using the squash innards, onion, garlic, bell pepper, andouille sausage, breadcrumbs, cheese, lemon juice, herbs, etc. It sounds like a good appetizer for football watching on Saturday.
Eric your ideas sound even better than the recipe I found. Curious to hear how it was received!
I am thinking of finding one of these pretty squashes…
Here’s what we decided to do. Disclaimer, I cook by experience and feel, no precise measuring or time keeping. The following measurements are my best guess.
1 cup diced andouille sausage
1/3 cup chopped red onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup chopped carrot
3 cloves chopped garlic
1/4 cup unseasoned bread crumbs
1/4 cup grated parmesan cheese
Lemon juice
Chicken stock.
1/2 teaspoon dried herbs de provence
1/2 teaspoon dried rubbed sage
1 tablespoon dried parsley
Cut the protruding top of the squash off like a pumpkin.
Remove and discard the fibers and seeds.
Wrap the squash and top in foil on a baking sheet cut side down. We baked at 350 deg. for 1 1/2 hours.
Render the sausage in a skillet.
Remove the sausage and set aside in a large bowl.
Added the onion, bell pepper, celery and carrot to the skillet used for the sausage and cook till soft. Add the garlic towards the end.
Put the cooked veggies in with the sausage, add bread crumbs, half of the cheese, herbs, lemon juice and about 1-2 tablespoons of chicken stock.
Scoop the cooked squash into the bowl of sausage/veggie mixture.
Add the whole mixture back into the squash shell.
Top with the remainder of the cheese and parsley.
Cook at 350 deg for about 15-20 minutes.
We’re headed over to a friends to watch some SEC football. I think the squash will go well spread on crawfish bread crostini’s and a white Rhone.
Just cut in half and roast hot with cut sides down. the skin peels off when done and you can blend with pumpkin spices, cream, and butter for a soup or make it stiffer for a pasta filling.
you can also just pack in coals overnight. peel and eat.
Alternately I like to make a risotto with cubes of it. I’ll post some pics.
agnolotti
rescoldo
roasted over brioche stuffing.
